25 Super Bowl Recipes, Part 2: Hot Stuff

Continuing this week's recipe round-up of Super Bowl food... Today's theme: Hot dips.
Dig in!

Bacon Double Cheeseburger Dip from Closet Cooking

Black-eyed Pea Dip, via Pioneer Woman

A copy-cat recipe of the legendary Spinach-Artichoke Dip from Houston's Restaurant.

Jalapeno Popper Dip from Big Red Kitchen -- so much easier than wrapping jalapenos one by one!

French Dip Crescents from Mama Loves Food -- Make this one even easier on yourself: use the super-simple au jus with my 10-minute French Dip recipe.  

Buffalo Chicken Dip from SkinnyTaste - All the flavor of buffalo wings without messy hands! 

25 Super Bowl Recipes, Part 1: Three-Ingredient Treats

Every day this week, I'll be posting four to six recipes I've rounded up that you might want to put on your Super Bowl table this weekend. Today's theme: Three ingredients!  -- aka, SUPER easy!

Pretzel Turtles from Veronica's Cornucopia.

Bacon-wrapped Pineapple Bites from Tasty Kitchen.

Super Easy Peanut Butter Cookies, via Food.com -- bonus: gluten free!

Mango Salsa

There are lots of recipes out there for mango salsa, but the first one I was introduced to was this one. It's so simple, you'll think, "That can't be it." But trust me, these three ingredients combine in some mystical way to create a deliciousness that outweighs the shopping list and expectations. For each two servings:

1 mango, diced (here's how)

1 handful of cilantro, chopped

1 garlic clove, minced

Stir them all together, and enjoy immediately, or use within one day.

For party food, serve it with tortilla chips, but it's also delish on top of salmon or pork.

Chipotle-Raspberry Salsa on Cream Cheese

Here's another "recipe" that seems toooooo simple to be impressive, but oh my goodness, is this stuff addictive! And really, the picture above contains the whole recipe. You'll want to soften the cream cheese first, and you won't need the whole bottle -- just pour it on till the cheese is well smothered.

The third ingredient? Your favorite crackers or chips: Ritz, Wheat Thins, Doritos -- it's all good!

You can find Bronco Bob's at Amazon, World Market, and last time I checked, Dillons/Kroger.

Coming later this week: Hot Stuff, Cold Dips, Low Carb, and Sweet Treats!

Coffee Panna Cotta

"Panna cotta" is Italian for "cooked cream," and that's exactly what it is. The result is a smooth, custard-like yumminess made without eggs or oven time. It's easy enough to make every weekend, but special enough to serve for a special occasion.

I use instant espresso powder because it's easy to keep on hand, but if you have some brewed espresso on hand, you can certainly use that. Just be sure to chill it before adding the gelatin to it.

If you're cutting down on sugar, it can be made with Splenda Blend. I don't recommend making it with only Splenda. The consistency becomes very jello-like, and there's something very, very wrong about opaque jello.

This is not all the ingredients; just the ones for the
coffee/gelatin mixture.

Coffee Panna Cotta

1/3 cup very cold water
1 t. instant espresso powder
1 (.25 ounce) envelope unflavored gelatin
2-1/2 cups heavy cream
1/3 cup white sugar (for low carb: 2 to 3 T. Splenda Blend)
2 t. Kahlua (optional; does contain sugar)
1 teaspoon vanilla extract

Stir the espresso powder into the cold water until completely dissolved.  Stir in the gelatin powder.

It may want to clump at first, but stir until it looks fairly homogonized. It will still look sort of grainy. Set this in the fridge.

In a saucepan (size at least 2 qt.), stir together the heavy cream and sugar or Splenda (and Kahlua, if you want), and set over medium heat. Bring to a full boil (which may take up to 10 minutes), stirring frequently or constantly. Watch carefully so it doesn’t boil over. Boiling cream doesn't look like boiling water: it mostly just has bumps moving just under the surface, with an occasional bubble breaking the surface.

Retrieve the gelatin mixture from the fridge...

It will look even more grainy now; that's okay. Whisk it into the cream until completely dissolved. Cook for two minutes, stirring constantly. Remove from heat and stir in vanilla. Leave it off the heat for 10 minutes, stirring every few minutes.

Clean-up tip: fill the sauce pan and liquid measuring cup with cold water now, to soak off the remaining gelatin.

When the cream mixture has cooled to about room temperature, pour into individual dishes. Espresso cups, small ramekins or dipping bowls work great. Putting them all on one tray or baking sheet makes transporting them to fridge easier.

In my house, what comes next is my husband wandering into the kitchen. "What's this?" "Coffee panna cotta," I answer. "Can I have some?," he asks. "Well, it's not nearly done, it needs to..." Too late! He's got dish and spoon in hand, enjoying coffee-cream soup for lunch.

Cover the remaining dishes with cling wrap, and move to the fridge. Refrigerate for at least 4 hours before serving. If you can.

6-10 servings, depending on what size dishes you use.

You might also like:
7 Special Occasion Cookies
Coffee Heath Bar Ice Cream
Chicken with Mushroom Sage Sauce (another special-occasion-worthy dish)

10-Minute French Dip

I love a good French dip, and this recipe makes it so easy, you can have one on the table in just minutes. Sure, it uses deli roast beef, but there are a few extra ingredients in the au jus that make this sandwich taste like the jus simmered for hours. It's one of my go-to meals when I need something quick and brainless.

A note about the bread... The classic bread for French dip is baguette, but you can use any sturdy, fairly thick bread. I’m using homemade honey wheat bread in the demo photos. It's not as authentic as a white French bread, but it does make the dish a bit healthier. Which is where I like to live!

10-Minute French Dip

Servings: 3

2 c. beef broth or stock
1 T. soy sauce (low sodium preferred)
1 garlic clove, crushed (or 1 t. granulated garlic)
1 bay leaf
1/2 t. dried rosemary
3 sandwich buns, or equivalent baguette
9 slices provolone
1 lb. deli roast beef

Preheat broiler, and place rack about 4" under heat.

Combine beef broth, soy sauce, garlic and herbs in a small sauce pan and bring to a simmer. Yes, just throw the bay leaf in there whole. You'll strain it out later. Keep this on low while you prepare the bread.

Slice the bread lengthways and and place it cut side up on a baking sheet. Top each piece of bread with slices of provolone to cover the cut surface of the bread. Broil this until the cheese is melted and bubbly, watching closely. This will only take about 2 minutes.

Remove the bread from the oven. Place matching bread pieces on each plate. Using tongs, pick up a few slices of roast beef and swish them in the broth, just to heat them a little. (You don’t want to overcook them, or they’ll get tough.) As you lift the beef out, tap the tongs on the side of the sauce pan to remove excess juice, then place the beef on one sandwich. Repeat for the other plates.

Pour the remaining broth through a strainer, into ramekins or other small bowls for dipping, and serve immediately.

You might also like:
Homemade Whole Wheat Bread
Quick Easy Lunch: Tex Mex Plate
Crockpot Chicken Tacos

Seven Special Occasion Cookies (and one cake)

I've been scouting the interwebs for some special cookie recipes. We're hosting a birthday party for my mom-in-law in a couple weeks, and I thought that a table of cookies would be more fun than just a cake. Here are seven that stood out to me. They'd be great for other occasions and uses, too: baby or wedding shower, bake sale, goodies in a gift basket.
Those that don't involve cream cheese would probably travel well, and be a most welcome surprise to a college student or soldier.

Paula Deen's Chocolate Gooey Butter Cookies. One stick of butter, one package of cream cheese, one box of cake mix and one egg. Yep, sounds gooey alright!

Raspberry Oatmeal Bars. These look yummy and sound as if they could be healthy.  Let's all pretend, shall we?

I'm all for healthy choices on a daily basis. But I also believe that when there is truly a special occasion, it's okay to break out the sugar and splurge a little. A little. And just for that day. Not the whole dang week!

Oreo Truffles, from Chef in Training. Speaking of splurging! Oreos are combined with cream cheese and then dipped in white chocolate. One reader's tip: use corn-on-the-cob holders for the dipping process. 

Walnut Snowball Cookies (aka, Wedding Cookies). Who doesn't like these? They're simple, and delicious, and classic!

Walnuts are healthy. Yeah, health food, baby!

Gramma's Date Bars. I know this is not a decadent-sounding recipe, but I think it's nice to have at least one low-sugar option on the table. And this type of cookie was very popular in the 1930's (I remember my grandma making these), so I think it's a nostalgic favorite for lots of people.

Almond or Lemon Poppyseed Shortbread. The almond version is my own recipe which I plan to post here one day. I could whip up a batch now -- they take no time at all to make -- but since I don't have time to photograph them today, you'll have to be content with this picture and recipe of Lemon Poppyseed Cookies from Martha Stewart.

Chocolate Chip Cookie Dough Cheesecake Bars. I found this recipe because one commenter's quote caught my eye: "Out of this world!!!! These are INCREDIBLE!!!!!!!!!!!!!!" Becky Bakes says, "These may just be the tastiest thing I’ve had… ever." They certainly are elegant enough to earn a spot on a birthday party table.

Ina Garten's Carrot and Pineapple Cake. Okay, so it's not a cookie, but if it were made as a sheet cake and cut into little squares or bars it could pass, right?  And here's a lighter carrot cake option. (The photo is of the lighter version.)







What cookies do you make for special occasions?

You might also like:
Coffee Heath Bar Ice Cream
Peanut Butter Pie
No-bake Raspberry Lemon Cheesecake

Star Wars Cookie Cutters

I don't own these, but I just had to share -- aren't these Star Wars cookie cutters cute?! Amazon, $29.99 (Link to my Amazon store.)

P.S. If there's a geek in your house, you might like my other blog, What to Give a Geek.

Berries 'n Angel Food Cake Smoothie

My hubs has lost 22 pounds recently. Part of his plan was to replace his usual habit of a fast-food lunch with bringing something healthy from home. Often, that's a protein smoothie whipped up in the morning in this sweet little blender the kids got him for Christmas.

I'd tried protein powder before and not been too impressed. But he found this one, and the vanilla version smells and tastes a lot like angel food cake! So when you add that and the frozen berries of your choice (plus a few other ingredients), you get a smoothie that tastes like berries and angel food cake!

Yes, berries are a carb, but they're a very good-for-you healthy carb! Blueberries are a "super food." Berries are also fairly low glycemic, as fruits go.

Berries 'n Angel Food Smoothie

1 c. unsweetened almond milk (or milk of your choice)
3 T. plain Greek yogurt (or thereabouts; you can see I just put in a big heapin' spoonful)
1 c. frozen berries, no sugar added
1/2 to 1 whole scoop EAS vanilla protein powder

Pour the ingredients into the blender in the order listed. (If you pour the milk in last, everything will just freeze in a big glob.) If you're using a blender that has more than one blade set, use the 4-blade base.

Blend on low speed until it's nice and smooth. Low works better than high for this concoction, at least on our blender. Your mileage may vary.

Enjoy immediately!

Serves 1.

Recipe review: Coffee Heath Bar Ice Cream

For me, living a low carb life means that the majority of the time, I stay away from sugary foods. But it also means that it's okay to splurge once in a while. If "once in a while" turns into "pretty much every day," then it's not working! Also, if I'm going to compromise my healthy habit by eating something sugary, I will only do it for things I really, really love! Grocery store cake or cookies? Nah. Homemade carrot cake or cinnamon rolls? Worth it!

 This ice cream is one of those things that's worth it.

This ice cream recipe from Simply Recipes originally caught my eye as something to make for my husband. He LOVES coffee, and his favorite candy bar is Heath or Skor. But once I tasted it, it became one of my favorites, too!

 We served it at Christmas dinner. It goes great with pumpkin or pecan pie!

 By the way, we don't have an ice cream freezer. (Well, we have a vintage hand-crank one, but that only gets used if there are young children around, eager to take their turn at cranking!) We just put it in a shallow container in the freezer, and stir it every 30-60 minutes. I'm sure it would be even more amazing made in an ice cream freezer, but if you don't have one, don't let that stop you from enjoying this totally-worth-it treat!

You might also like:
Peanut Butter Pie
No-bake Raspberry Lemon Cheesecake

"Get Well Soon" Soup

This soup is so simple, it's really just a dressed-up broth, but that's the beauty of it. Even when you're feeling a bit under the weather, it's easy to make for yourself. Or to ask a cooking newbie in the house to make for you!

Of course, if you like, you can add any number of things to it and come up with a more substantial soup: cooked noodles or rice, diced carrots, peas, celery... But when I'm not feeling quite up to par, I like the simplicity of the broth and just one or two additions.

"Get Well Soon" Soup

2 c. good quality chicken broth (such as this one)
1 white mushroom
1 green onion
salt and pepper to taste

In a small saucepan over medium heat, bring the broth just to a boil, then turn down to a simmer.

Thinly slice the mushroom and add it to the broth. Thinly slice the mushroom and green onion; set a few slices of the greenest part of the onion for garnish, if you like. Add the rest to the broth.

Continue to simmer until the mushrooms are done to your liking. If you like them just barely cooked, pull it off the heat then. Or you can leave it on the heat till the 'shrooms have reduced in size by about a third. They may also turn a little darker; that's okay.

Once the mushrooms are done to your liking, taste the soup and add salt and pepper to your taste. (Pepper is optional.)

Serves 2

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Pizza bites - gluten free, low carb, tasty!

Earlier this week, I made myself Kalyn's Grilled Zucchini Pizza Slices for lunch. Yum! But I wanted to experiment with the broiler method she suggested, since not everyone can or wants to grill. Also, I thought it would be kinda cute to make bite-sized versions.

I went with summer squash rather than zucchini. They're close cousins and nutritionally about the same, but I thought the yellow color might be more attractive to people who would be scared off by the green of zucchini. I want to set realistic expectations: no one is going to think they're eating pizza crust; the texture is completely different. But all the flavors are there, and it's a quite satisfying snack.

I made some with pizza sauce and pepperoni, and I made some with pesto and grape tomatoes. I slightly prefer the pepperoni version, because there's a little more punch to the flavor, but they're both really good. And if you or your guests are vegetarian, the tomato option is a nice alternative.

I love how they came out! They are cute, but they're also the perfect size to pop in your mouth whole. Which would also be perfect finger food, for say, super-bowl. I haven't tested the method, but if you wanted to make a large quantity for a party, I bet you could make them ahead of time, up to and including the toppings, then cover and refrigerate them till serving time, and run them under the broiler for a minute or two.

Low-carb Gluten-free Pizza Bites

I'm not listing amounts, because this is one you can totally just wing.

summer squash
olive oil
shredded mozzarella
for the pepperoni version:
    spaghetti sauce (preferably sugar-free)
    pepperoni (turkey, if you like)
for the veggie version:
    pesto
    grape tomatoes

Preheat your oven to 450. Place the rack in the center.

Slice the squash into 1/2" slices. If using tomatoes, slice them about 1/4" thick and set aside.

Drizzle a bit of olive oil over the squash and toss. You just want enough for all the pieces to have a thin coat of oil.

Line a baking sheet with parchment and lay the squash slices out on it. You can place them closer together than what I'm showing here. Bake in the preheated oven for 5 minutes. Remove the pan and inspect the underside of the squash. It should just be a bit brown in places. Return it to the oven for a minute or two if it's not yet there.

Switch your oven setting to broil. Top the squash slices with your choice of toppings. I used the larger diameter slices for pepperoni, the smaller for tomato. I put the sauce or pesto on first, then the pepperoni or tomato, then sprinkled a small mound of cheese on top of each one.

Move the oven rack up so it's about 4" under the broiler. Return the pan to the oven and broil until the cheese is melted and done to your preference of golden-brown-ness. This will probably be somewhere around 3 to 5 minutes, but watch it closely.

Let them cool somewhat before serving; that tomato sauce will be hot!

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Super easy shredded chicken tacos

You gotta love a recipe that calls for throwing three ingredients in a crock pot and walking away for six hours!

The original recipe is sized for a family household plus leftovers. (The recipe on Tasty Kitchen also includes an easy recipe for Tortilla Soup.) I've sized it down for two. We had yummy tacos for dinner tonight, and plenty leftover for a couple more meals worth. We'll probably be having Chicken Taco Salad for lunch tomorrow!  :)

Crockpot Chicken Tacos

3 boneless, skinless chicken breasts
1 c. your favorite salsa (preferably sugar-free)
1 package taco seasoning;
        better yet, 5-6 t. homemade mix

Pour a bit of the salsa into a 2.5 qt. crock pot; just enough to thinly coat the bottom. Trim the fat off the chicken breasts and add them to the pot. Stir the taco seasoning into the remaining salsa, and pour that over the chicken. Cover and cook on high for four hours or low for six hours. Shred the chicken using two forks.

Serve in your choice of crispy or soft shells, top with your favorite taco toppings.

Oh, and here's a great side dish: Slightly spicy slaw.

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Make your own taco seasoning

Did you know that the packaged taco seasoning you buy may contain milk solids, sugar, maltodextrin, corn starch or potato starch? The labels pictured here are from a name-brand seasoning mix and the store brand of a major grocery chain. The latter has more salt in it than it does chili powder!


Whether you're trying to avoid salt, sugar, or allergens, the great thing about making your own seasoning mixes is that you can control exactly what goes in it.

Here's a taco seasoning mix I make and keep on hand. It works great in ground beef tacos and shredded chicken tacos. I also use it mixed in with the sour cream layer in my seven layer dip.

It does contain salt, but if that's an issue in your house, you can leave it out or sub a lower-sodium alternative.

I've included two versions: The first will generously season 1 lb. of hamburger; the second gives you plenty to keep on hand.

Taco seasoning mix, single use

1 T. chili powder
1-1/2 t. ground cumin
1 t. black pepper
1/2 t. kosher salt    (if using table salt, use half this amount)
1/2 t. paprika
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes (or less, to taste)
1/4 t. dried oregano


Taco seasoning mix, big batch

1/4 c. chili powder
2 Tb. ground cumin
4 t.  black pepper
2 t.  kosher salt    (if using table salt, use half this amount)
2 t.  paprika
1 t.  garlic powder
1 t.  onion powder
1 t.  crushed red pepper flakes (or less, to taste)
1 t.  dried oregano

Amost-Panera's Asian chicken salad

I love the Asian Chicken Salad at Panera, so I experimented and came up with the recipe that comes pretty darn close. Just this week I discovered that you can get the actual Panera recipe online, but I actually like this version better.

And it's so, so simple! Instead of finding a source for the won ton fries (or frying them myself), I just use Ramen noodles. So much easier, and probably lower fat, too. If that's too many carbs for you, you could just leave them off and put on extra almonds.

Almost-Panera's Asian Chicken Salad


4 hearts-of-romaine heads
2 handfuls cilantro leaves, chopped
4 cooked chicken breasts, sliced thin (grilled, roasted or poached)
4 green onions, chopped
1 pkg. ramen noodles
1/2 c. sliced or slivered almonds

optional: sesame seeds for garnish

Dressing:
3 packets of Splenda OR 2 T. sugar*
3 T. rice vinegar
1 T. sesame oil
1/4 c. vegetable oil


Prepare the dressing 30 minutes ahead of time by combining the first three ingredients in a food processor or blender. With the blender running, drizzle in the vegetable oil. Set aside.

How to chop romaine: 
This is how I like to do it: Start by making one slice down the length of the head, starting about 5” from the stem, going all the way to the loose end. Rotate the head one quarter turn and make a second slice in the same manner. (I like to slice right down the center of the rib.) Then chop perpendicular to the first slices, starting at the loose end and working toward the stem end. Stop 4 or 5” from the stem, and save the uncut part for another use.

Slice the green onions. You may leave the cilantro leaves whole or chop them, whichever you prefer.

In a large bowl combine the lettuce, cilantro, and green onions. Let chill at least 10 minutes. (Longer is better; the lettuce absorbs someof the cilatro and green onion flavors.) Break up the ramen noodles into bite-sized pieces and set aside. At this point, you may hold everything till serving time, if you wish.

To serve, add the chicken, almonds and ramen noodles. Serve in salad bowls and offer the dressing in a pourable container so your guest can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

*You can use either Splenda or sugar with no compromise in taste, but using sugar makes it cling to the greens better.

Recipe review: Two "emergency" cookies

First off, let me say that I think the idea of a one-cookie sized recipe is brilliant! I mean, sometimes a girl does just need a little something sweet, and fresh out of the oven, and right now! But usually that means a whole bunch of cookies are going to be calling you from the cabinet for days. Or hours. Depending.

Last week when my daughter was home, she had seen me pin a couple of these one-cookie recipes from Eating Well - Living Thin, and one night morning at our Insomniacs Association meeting, she said, "Let's make some emergency cookies!"

We tried the peanut butter cookie first. And I have to confess: we baked the "whole batch" size. (It was her idea -- honest!) I thought they were great; she was so-so on them at first. But SOMEbody polished off the rest of them the next afternoon and it wasn't me!

The next night we tried the oatmeal cookie version. The recipe recommends quick oats, but all we had was old fashioned. They didn't hold together too well, and the texture just wasn't so great. I figured it was 'cause we had the wrong oats.

So I made them again tonight. This time, I ran the oatmeal through our mini-blender for just a short bit, to make them more like quick oats. And I added some sunflower seeds, because I love them in oatmeal cookies. The cookies (four of them, this time) held together much better, and smelled wonderful while they were baking, but -- I'm disappointed to say -- I still didn't like the texture, and the artificialness of the Splenda was overwhelming.

I dunno... maybe using Whey Low would make a big difference, maybe I'm doing something wrong, maybe sugar and chocolate chips would change everything... but I won't be making the oatmeal cookies again. The peanut butter ones, though, just might make another late night appearance!

Garlic herb cheese spread/dip - low carb!

This is such a simple dip, I keep some in the fridge almost constantly. I'm not sure I'd go so far as to call it a knock-off or copy, but it's kinda like Alouette.

It's tasty spread on just about any cracker, but for a low carb, gluten free snack, try it with celery or romaine dippers. These are simply the small end of a heart-of-romaine leaf. When I'm chopping romaine for a salad, I always leave the last 4 to 5" and stash them in the fridge for just this purpose! They've got a perfect dipping shape, and I like them so much better than celery; no stringy stuff!

Garlic herb cream cheese spread or dip

8 oz. cream cheese, softened
2 T. sour cream OR Greek yogurt
1/2 t. granulated garlic
1/2 t. granulated onion
1 heaping t. dried oregano
1/4 to 1/2 t. freshly ground black pepper, to your taste
1/4 t. salt (if serving with veggies)

Stir together the cream cheese and sour cream (or yogurt) until pretty evenly combined. Add the other ingredients and stir till well mixed. Refrigerate for at least two hours.

Note: if you are serving this with crackers that are salted, you may leave out the salt.

Tomorrow: What to do with the rest of the romaine -- Almost-Panera's Asian Chicken Salad!

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Slightly spicy slaw: perfect for pork or fish tacos

I made these Chipotle Pork Tacos for dinner last night. I love that I can prep everything ahead, throw the pork in the marinade, and chill it while I go do other stuff. Then when it's time to actually cook dinner, all I have to do is cook up the onions and pork -- which just takes a few minutes -- warm up the tortillas, and we're good to go!

I wanted to get some vegetables on the plate, though, and I thought slaw sounded like a nice go-with. I surfed the net looking for a southwestern-y slaw recipe, but didn't find anything that just fit the bill. So I improvised this, and it was a hit! Because I used half mayo, half sour cream, the mayo flavor doesn't overwhelm. The spicy-sweet flavor and crispy-creamy texture of this slaw is the perfect complement to the tacos, in my opinion. I think it would also be great on fish tacos, with barbecue, or straight-up on its own. (Which is how I had it for lunch today.)

Here's the cast of characters. (Splenda and green onions weren't present on picture day.)

Chipotle peppers in adobo sauce comes in a little can, but it still takes me forever to use one up. (Spice wimp.) So after I've opened a can and used what I need for that recipe, I put the rest in a labeled glass jar and keep it in the fridge.

If you've never used chipotles in adobo sauce, here's what you need to know: the sauce is fairly mild; the flesh of the peppers is quite a bit hotter, and the seeds are ridiculously hot. (To me, anyway. Consider the source.) So adjust what parts you use and the amount you use to your own tolerance for spiciness. Of course, it's best to start mild, taste it, then add more if you so desire.

A little tip about slicing green onions: I've found that slicing them on the diagonal not only looks fancier, it also keeps the little buggers from rolling off the cutting board.

Slightly Spicy Slaw

1/4 c. mayo, sour cream, or a combo (I like 50/50)
1 t. chipotle chiles and/or adobo sauce (more if you like things spicy)
1 green onion
2 t. red wine vinegar or lime juice
1 pkt. Splenda or 2 t. sugar
1/8 t. salt - or just a few shakes
3 c. slaw-cut cabbage

Dice the chipotle pepper small, and remove any seeds. Slice the green onion thinly, discarding the roots and any wilty parts of the green.

Put everything except for the cabbage in a medium bowl, and stir till well blended. Then add the slaw and stir till all is well combined. Chill for 1-2 hours.

Use to top pork or fish tacos. A topping of cilantro highly recommended.

Serves 4.

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You might also like:
Almost-Panera's Asian Chicken Salad
Make your own taco seasoning
Pulled Pork Pasta with Ancho Cream Sauce